Most people enjoy eating salads in summer, as it is a light and refreshing menu choice. I, however, am also a huge fan of winter salads. Watercress and chicory for example have a charm all of their own with their sharp bite and bitterness. Combined with creamy dressings they give hibernating tongues a delicious wake-up call. The use of winter fruit, like oranges, mandarins, apples and pears in winter salads is also one of the advantages of the colder months. This salad is quick to assemble and the dressing not only easy to make, but also perfect for storing in a glass jar in the fridge. Adjust the amounts of mustard and honey to our own taste.
Ingredients
For the dressing
one whole clementine, peeled
zest of 1 clementine
1/4 cup or 60ml apple cider vinegar
1 small garlic clove
1/4 teaspoon Dijon mustard
2 tablespoons raw honey
pinch of ground rock salt
pinch of cayenne pepper
1/2 cup or 125ml rapeseed or other neutral cold-pressed seed oil
1/4 cup or 60ml mild extra-virgin olive oil
For the salad (per person)
mixed winter leaves
handful of pecan nuts and walnuts, roughly chopped
1 clementine, peeled and sliced
1 - 2 tablespoons crumbled blue cheese
1/2 a red pear, finely sliced
Method
1. Put all the ingredients for the dressing, apart from the oils, in a blender.
2. Start blending, and with the motor running, slowly add the two oils in a trickle.
3. Once the dressing is a thick, creamy texture, pour a few teaspoons over the salad leaves, nuts. cheese and clementine slices, and toss.
4. Serve the salad alongside the sliced red pear.
